Breakfast

Veggie Omlette

  • 1 Tbsp Olive Oil ((13.5g))
  • 1 Cup Sliced Mushrooms ((70g))
  • 1/3 Cup Chopped Red Pepper ((49.7g))
  • 1/3 Cup Chopped Green Pepper ((49.7g))
  • 1/2 Cup Spinach ((15g))
  • 3 XL Eggs ((168g))
  • 2 Slices Cheese ((42g))

  1. Heat oil in a sauté pan over medium heat.

  2. Slice mushrooms. Chop the bell pepper into fine cubes. Sauté with the spinach leaves until tender.

  3. Whisk eggs together and pour into the pan over the vegetables. Cook over medium until mostly set. Top with the cheese and cover the pan with a lid to allow the eggs to finish cooking and the cheese to melt.

Lunch

Quick and Easy Low Carb Caprese Salad

  • 10 Cherry Tomatos ((170g))
  • 1 Cup Diced Mozzarella Cheese ((132g))
  • 2 Tbsp Olive Oil ((27g))
  • 2 Tbsp Chopped Basil ((5.3g))

  1. Slice tomatoes and mozzarella.

  2. Drizzle with olive oil.

  3. Thinly slice basil and sprinkle on top.

Dinner

Pitta Pizza

  • 9 Oz Tofu ((255g))
  • 1 Cup Spinach ((30g))
  • 8 Medium Sliced Tomatos ((160g))
  • 2 Tbsp Parmesan Cheese ((10g))
  • 1/2 Cup Diced Mozzarella Cheese ((66g))
  • 2 Large Pitta Bread

  1. Pre-heat oven to 200/220 degress C

  2. Rinse spinach, place in microwave safe bowl, microwave for 30 seconds then drain the water.

  3. To the pita add spinach, then tofu slices, then tomato slices, and then cheeses.

  4. Bake for 15 minutes.

Snack 1

Banana, Peanut Butter and Raisins

  • 2 Medium Bananas ((236g))
  • 4 Tsp Peanut Butter ((21.5g))
  • 10 Raisens ((5.2g))

  1. Slice ripe banana lengthwise.

  2. Spread natural peanut butter on both slices.

  3. Top with Raisins.

Snack 2

Carrot Juice

  • 5 Large Carrots ((360g))
  • 3 Tbsp Whole Milk ((45g))

  1. Chop top off and rinse, root well with bristle brush.

  2. Blend/Juice unpeeled carrots Mix in milk, a few tablespoons at a time, to make juice extra creamy.

 

Nonfat Greek Yogurt

  • 1 Cup Nonfat greek yogurt ((240g))

  1. Scoop yogurt into a cup or bowl.

  2. Sweatner or Honey to sweaten.